Hong Shil Yu

Stewed Fish

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • lbs. of sole
  • 1 oz. of onions
  • ½ oz. of dried salt cabbage
  • ½ oz. of pork
  • ½ oz. of mushrooms
  • ½ oz. of lily petals, stock, cornflour water, salt, sugar, Chinese sauce.


Skin the fish and cook in a large saucepan in boiling oil for 15 minutes. Remove from the oil and drain. Cut the onions, cabbage, pork, mushrooms and lily petals into slices inches long, put all in a hot oiled pan and cook for 5 minutes. Then add the fish, cover with stock and cook for 5 minutes. Add a little cornflour water, a few drops of Chinese sauce, and sugar and salt to taste.